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Chicken Enchilada Zucchini Boats

FoodBlogs
  • minutes
  • Serves 8

INGREDIENTS

2 cups

Chicken, cooked and shredded

2/3 cup

Corn, frozen

2 cloves

Garlic

1/2 cup

Yellow onion

4

Zucchini (2 1/2 lbs), medium

1

tomato sauce

1 tbsp

Ancho chili powder

1 tbsp

Chili powder

1 1/2 tsp

Cornstarch

1/2 tsp

Paprika

1 1/2 tbsp

Olive oil

1 tsp

Cumin, ground

1 1/4 cups

Mexican blend cheese

2/3 cup

Water